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Thread: young begining chef

  1. #11
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    I am cutting with a dull knife that my parents bought many years ago.

    I am not sure when I will be able to get a new knife, but when I do I am looking at a MAC chef's knife,

    or maybe something else, like a Tojiro, but I am making do with what I have.

    Julian

  2. #12
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    How dull is dull? Do you have anything to sharpen with?

  3. #13
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    Well I can dice an onion fairly well, it doesn't go threw pepper skin with one slice, when I tried to chop a tomatoe it squished, and cutting steak is far from enjoyable.

    Julian

  4. #14
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    I have a rod that I am using right now, I am really not sure if it is a good one and I don't have the money for any stones so no good sharpening.

    Julian

  5. #15
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    Is the rod metal or ceramic and does it feel pretty smooth or rough?

  6. #16
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    The rod is metal, I can't remember at the moment but I believe that it is slightly rough.

    Julian

  7. #17

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    Salt Lake City, UT
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    Welcome!

  8. #18
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    Thanks.

    Julian

  9. #19
    Welcome to the forum! It is cool to see youth into food and knives!


    Feel free to visit my website, http://www.rodrigueknives.com
    Email pierre@rodrigueknives.com

  10. #20
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    Quote Originally Posted by Julian Nell View Post
    The rod is metal, I can't remember at the moment but I believe that it is slightly rough.

    Julian
    Hmm. Sounds like you should take the knife to a nice smooth section of sidewalk and then the back of a ceramic mug. Got a pic of the knife that shows the edge well?

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